Butternut Squash Lasagna Roll Ups with Ricotta
Butternut Squash Lasagna Roll Ups with Ricotta are a delightful and comforting dish that perfectly captures the essence of fall. These pasta rolls are filled with creamy ricotta and sweet butternut squash, accented by aromatic sage, all baked in a luscious béchamel sauce. Perfect for cozy family dinners or festive gatherings, this recipe offers both beautiful presentation and rich flavor. Easy to prepare and versatile enough for meal prep, these roll ups will impress your guests while being a delightful addition to your culinary repertoire.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- Lasagna noodles
- Mashed butternut squash or pumpkin purée
- Ricotta cheese
- Grated Parmesan cheese
- Egg
- Fresh sage
- Shredded mozzarella cheese
- Unsalted butter
- All-purpose flour
- Warm milk
- Nutmeg
- Cayenne pepper
Instructions
- Cook lasagna noodles according to package directions until al dente; drain and lay flat.
- In a bowl, mix mashed butternut squash, ricotta, Parmesan, egg, chopped sage, salt, and pepper until combined.
- For the béchamel sauce, melt butter in a saucepan, whisk in flour until golden, then gradually add warm milk while stirring until thickened.
- Preheat oven to 375°F. Spread filling on each noodle, sprinkle with mozzarella, roll up tightly.
- Pour half the béchamel into a baking dish; place roll ups seam-side down, drizzle remaining sauce on top. Bake for 30 minutes until golden.
Nutrition
- Serving Size: 1 roll up (130g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg